Friday, February 19, 2010

so the sunflower sprouts were the first to go

I tossed them in extra virgin olive oil, balsamic vinegar, and some chopped sundried tomatoes. Freshly ground pepper to taste. As you can imagine, they had a nutty, buttery flavor to them. They were good! A nice offset to the crab manicotti we had for dinner.

My red potatoes have suddenly begun to bud (well, okay, they have been hanging out on the counter for a couple of weeks...) so they will be dealt with tomorrow. Some may go into a kale soup, some may turn into a gratin. It'll all depend on how inspired I feel tomorrow.

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